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Full text of "Prego Spaghetti sauce recipes"

5'£ 



12GREAT 
ITALIAN RECIPES 

from PregO™ Spaghetti Saucc 

100% NATURAL C7 w ** 

Regular • Meat Flavored • Mushroom 

We put homemadé taste in every jar 



Ravioli 



Pizza 



Italian Macaroni Skillet 



% pound mild Italian sausage, cut in %-inch pieces 

% cup f inely chopped green pepper 

1 tablespoon olive or salad oil 

1 jar (15' 2 ounces) Prego Spaghetti Sauce 

20 frozen cheese ravioli, cooked and drained 

Grated Parmesan cheese 

In skillet, cook sausage and green pepper in oil until 
done. Add sauce and ravioli. Heat; stir occasionally. Serve 
wittrcheese, Makes about 4 cups. 4 servings. 



Baked Cannellini Beans 

Yt cup chopped onion 
2 iarge cloves garlic. minced 
% teaspoon basii leaves, crushed 
\ teaspoon oregano leaves, crushed 
2 tablespoons salad oil 

1 jar (15% ounces) Prego Spaghetti Sauce 

2 cans (20 ounces eacri ) cannellini beans 
1 cup chopped salami 

Dash pepper 

Vi cup shredded provolone cheese 

In saucepan. cook onion with garlic, basii and oregano in 
oil until tender. Blend in sauce. beans, salami and pepper. 
Pour into 2-quart casserole. Bake at 375°F. for 30 minutes: 
stir. Sprinkle with cheese. Bake 5 minutes more or until 
cheese melts. Makes about 7 cups, 6 servings. 



Chichen Parmesan 

' 2 cup Italian style fine dry bread crumbs 

1 4 cup grated Parmesan cheese 

2 whole chicken breasts, split, skinned and boned 

(1 pound boneless) 
1 egg, slightly beaten 
Vt cup salad oil 
1 jar (15% ounces) Prego Spaghetti Sauce with 

Mushrooms 
1 cup shredded mozzarella cheese 

Combine bread crumbs and cbeese. Flatten chicken 
breasts with fiat side of knife to << 2 -ìnch thickness. Dip in 
egg then in bread crumb mixture. In skillet. brown chicken 
in oil (use additional oil if necessary). Drain on absorbent 
towels. Place in 2-quart shallow baking dish (12x8x2"!: top 
with sauce. Sprinkle with cheese; cover. Bake at 400°F for 
20 minutes or until done. Makes 4 servings. 



1 2 pound hot Italian sausage, casing removed 

1 jar (15% ounces) Prego Spaghetti Sauce with Meat 

2 prepared pizza shells (12 inch) 
% cup chopped onion 

% cup chopped green pepper 
% pound pepperoni, sliced 

8 ounces mozzarella cheese, shredded (about 2 cups) 
In skillet. cook sausage until done: stir to separate meat. 
Pour off fat. Meanwhile. spread sauce on shells: top with 
remaining ingredients. Bake at 400° F. for 15 minutes or until 
done. Makes 2 pizzas (12 inch). 



Pizzaiola 



1% pounds boneless round steak (%-inch thick) 
2 tablespoons olive oil 

1 jar (15% ounces) Prego Spaghetti Sauce with 
Mushrooms 

% cup water 

% cup chopped onion 

2 Iarge cloves garlic, minced 

Vi teaspoon Italian seasoning, crushed 
' s teaspoon pepper 
Cooked noodles 
Grated Parmesan cheese 

Pound steak: cut into serving-size pieces. In skillet. brown 
steak in oil. Add sauce, water, onion, garlic and seasonings. 
Cover: cook over low heat 1 hour 30 minutes or until done. Stir 
occasionally. Serve over noodles: garnish with cheese. Makes 
6 servings. 



Fish Marinara 



% cup chopped onion 

1 1arge elove garlic, minced 

2 tablespoons buttar or margarine 

1 jar (15% ounces) Prego Spaghetti Sauce 

1 small green pepper, cut in strips 

1 teaspoon lemon juice 

\ teaspoon hot pepper sauce 

1 pound fillets of white fish, cut in 2-inch pieces 

Cooked Rice 

In saucepan. cook onion with garlic in butter until tender. 
Stir in remaining ingredients except rice. Heat; stir occa- 
sionally. Serve over rice. Makes about 3 cups, 4 servings. 



1 cup diagonally sliced celery 
% cup chopped onion 

1 teaspoon oregano leaves, crushed 

2 tablespoons butter or margarine 

1 jar (15% ounces) Prego Spaghetti Sauce with 
Mushrooms 

3 cups cooked elbow macaroni 

2 slices (about 2 ounces) process cheese, cut in half 
In skillet, cook celery and onion with oregano in butter 

until tender. Add sauce and macaroni. Heat: stir occasion- 
ally. Arrange cheese around edge of skillet. Cover; heat 
until cheese melts. Makes about 4 cups, 4 servings. 



Chianti Porh Chops 

6 pork chops (about 2 pounds) 

1 jar (15% ounces) Prego Spaghetti Sauce with 

Mushrooms 
% cup Chianti or other dry red wine 
1 1arge elove garlic, minced 
1 cup sliced zucchini squash 
% cup sliced onion 
Cooked rice 

In skillet brown chops (use shortening if necessary); pour 
off fat. Stir in sauce. wine and garlic. Cover: cook over low 
heat 15 minutes. Add zucchini and onion: cook 15 minutes 
more or until done. Stir occasionally. Serve with rice. Makes 
6 servings. 



Linguine and Eggplant 

2 cups cubed peeled eggplant 
% cup chopped green pepper 
2 Iarge cloves garlic, minced 
Vt teaspoon basii leaves, crushed 
% teaspoon oregano leaves, crushed 

2 tablespoons olive oil 

1 jar (15% ounces) Prego Spaghetti Sauce 
Cooked (inguine 
Grated Parmesan cheese 

In saucepan. cook eggplant and green pepper with garlic 
and seasonings in oil until tender, Stir in sauce; cover. 
Cook over low heat 15 minutes or until done. Stir occasion- 
ally. Serve over linguine with cheese. Makes about 2% cups, 

3 servings. 



-Gnocchi 



1 can (l0 3 / 4 ounces) Campbell's Chicken Broth 

y, cup milk 

% teaspoon ground nutmeg 

% cup cream of wheat 

1 cup grated Romano cheese 

2 eggs, slightly beaten 

2 tablespoons butter or margarine 

1 jar ( 15V 2 ounces) Prego Spaghetti Sauce 

To make gnocchi, in saucepan, combine broth, milk and 
nutmeg; bring to boil. Gradually add cream of wheat, stirring 
constantly. Reduce heat. Cook over low heat 10 minutes or 
unti! very thick; stir often. Add fé cup cheese, eggs and 
1 tablespoon butter, stirring vigorously until well blended. 
Spread in buttered 2-quart shallow baking dish (12x8x2"); 
chili 1 hour. Cut in 2-inch circles, dipping cutter in cold water 
In buttered 10" pie piate, arrange circles overlapping slightly. 
Melt remaining butter; pour over gnocchi. Sprinkle with addi- 
tional cheese. Bake uncovered at 425°F. for 10 minutes: 
pour sauce over gnocchi. Bake 10 minutes more or until done. 
Makes 6 servings. 



Omelct a la Roma 

12 eggs 

6 tablespoons milk 

% teaspoon oregano leaves, crushed 

6 tablespoons butter or margarine 

1 li cups sliced fresh mushrooms (about % pound) 

1 medium onion, sliced 

1 jar (15' 2 ounces) Prego Spaghetti Sauce 

Shredded mozzarella cheese 

To make each omelet, in bowl, beat 6 eggs. 3 tablespoons 
milk and generous dash oregano. In omelet pan or skillet. 
melt 2 tablespoons butter; pour in egg mixture. Cook slowly; 
as underneath surtace becomes set. lift slightly to allow 
uncooked egg to flow underneath and cook. Make shallow cut 
down center of omelet; fold over. Keep warm. Repeat. making 
1 more omelet. Meanwhile. in saucepan, brown mushrooms 
and cook onion in 2 tablespoons butter until tender: add 
sauce. Heat; stir occasionali^ Serve over omelets. Sprinkle 
with cheese. Makes 6 servings* 



Manicotti 



8 prepared manicotti shelis 
2 cups ricotta cheese 

1 egg, slightly beaten 

V, cup grated Parmesan cheese 
Vt cup chopped parsley 

2 tablespoons finely chopped onion 
1 large elove garlic, minced 

y 2 teaspoon basii leaves, crushed 

1 jar (15% ounces) Prego Spaghetti Sauce with 
Mushrooms 

2 slices (about 2 ounces) mozzarella cheese, 
cut in hall 

Cook manicotti until tender: drain. Combine ricotta cheese, 
egg, Parmesan, parsley. onion, garlic and basii: fili manicotti. 
Arrange in 2-quart shallow baking dish (12x8x2"). Pour sauce 
over manicotti. Cover: bake at 350°F. for 15 minutes. 
Uncover: bake 15 minutes more. Top with mozzarella cheese; 
bake until cheese melts. Makes 4 servings. 



N-26360 



Litho In U.S. A. 11-81-SL